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4.67 from 3 votes

Drunken Noodles with Chicken

Make this classic Thai takeout dish at home and customize it to how you want!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4
Author: Julie Chiou

Equipment

Ingredients 

  • 8 ounces (227 g) flat, wide dried rice noodles
  • 1 teaspoon sesame oil

For the sauce:

  • 4 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons brown sugar
  • ½ teaspoon pepper
  • ½ teaspoon ground ginger

For the stir fry:

  • 2 boneless skinless chicken breasts butterflied, then sliced thin
  • 4 tablespoons vegetable or canola oil divided
  • 2 cloves garlic pressed
  • 1 Thai bird’s eye chili chopped (wear gloves or wash your hands as soon as you’re done, and don’t touch your eyes)
  • 15 ounce (425 g) canned whole baby corn cut in half and quartered
  • 1 red bell pepper sliced
  • 10 snow peas
  • 2 green onions sliced
  • 1 cup Thai holy basil torn into small pieces
  • Optional garnish: chopped green onions and more basil

Instructions

  • Have everything ready to go before you start cooking as it goes fast.
  • Mix sauce ingredients in a medium mixing bowl: soy sauce, oyster sauce, fish sauce, brown sugar, pepper, and ginger. Set this aside.
    4 tablespoons soy sauce, 2 tablespoons oyster sauce, 2 tablespoons fish sauce, 2 tablespoons brown sugar, ½ teaspoon pepper, ½ teaspoon ground ginger
    soy sauce, oyster sauce, fish sauce, brown sugar, pepper, and ginger in a clear bowl
  • Place cut chicken into a medium bowl. Pour a third of the sauce over the chicken, incorporate, and place in the refrigerator to marinate for 20-30 minutes.
    2 boneless skinless chicken breasts
    soy sauce mixture is being poured on cubed raw chicken in a white bowl
  • While the chicken is marinating, boil a large pot of water, then cover noodles with the boiling water and let them sit for 10 minutes (stirring a few times). Drain and rinse with cold water. Toss the noodles with the teaspoon of sesame oil. Set aside for now.
    8 ounces flat, wide dried rice noodles, 1 teaspoon sesame oil
    boiling water is being poured onto rice noodles in a white bowl
  • It is best to use a wok or large nonstick skillet for this dish. Heat 2 Tablespoons of oil in the skillet over medium heat, place the marinated chicken in and cook through. Take chicken out of the skillet and set aside.
    2 tablespoons vegetable or canola oil
    cubed chicken is cooked in a nonstick skillet
  • Turn up the heat to medium-high, when the skillet is really hot, add the remaining oil, garlic, chilies, baby corn, bell pepper, and snow peas. Cook this for 2 minutes, stirring constantly to avoid burning.
    2 cloves garlic, 1 Thai bird’s eye chili, 15 ounce canned whole baby corn, 1 red bell pepper, 10 snow peas, 2 tablespoons vegetable or canola oil
    snow peas, red bell peppers, garlic, thai chilies, and corn is added to a nonstick skillet
  • Then add the green onions and basil. Continue to cook and stir for another minute.
    2 green onions sliced, 1 cup Thai holy basil
    fresh thai basil and green onions are added to the nonstick skillet along with other vegetables
  • Mix the cooked chicken back into the skillet and combine. Then pour in the sauce and noodles to the pan. Stir as this is cooking until the noodles are the desired texture (about 5 more minutes). Make sure to turn the noodles over as they cook to help them absorb the sauce.
    rice noodles and chicken are added to a nonstick skillet along with other vegetables and sauce
  • Remove from the wok or skillet and serve immediately.

Notes

This may be kept in an airtight container in the fridge for up to 5 days. It reheats well in the microwave. Just add a little water to the container before heating. 

Nutrition

Serving: 1 serving | Calories: 569 kcal | Carbohydrates: 82 g | Protein: 21 g | Fat: 19 g | Saturated Fat: 2 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Cholesterol: 36 mg | Sodium: 2133 mg | Potassium: 686 mg | Fiber: 5 g | Sugar: 13 g

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